Continuing with the Christmas recipe series, I give you the “ensalada de coditos”, elbow pasta salad. This side dish that is seen in almost all Puerto Rican events: from Christmas parties to quinceañeros (sweet fifteens). It complements the “arroz con gandules” (rice and pigeon peas) and jackfruit “pernil” (pork) perfectly. Best of all it is the easiest recipe ever. So, if cooking is not your thing, I have the perfect side dish to bring to your next party. It’s delicious, simple, affordable, and filling! You’ll be sure to impress with little effort, haha.
Making the salad
To make the salad, boil water with some salt, and cook the pasta for about 8 minutes. Meanwhile, finely chop onion and cut the “ham” deli slices into small squares. After the pasta is done, drain it well and put in a large bowl. Mix in the vegan mayonnaise, onions, deli slices, peppers, olives, adobo, and parsley. I use what they call “pimiento morrón” that come in a jar. They are soft and thus have no crunch. Refrigerate for about an hour and serve chilled. Yes, it’s that simple!
Remember that the amounts I post in this recipe are just a guide, you can add more or less of anything depending on your taste. Also, you can scale this recipe up for more people easily. Buen provecho!
Ensalada de Coditos/Elbow Pasta Salad
Ingredients
- 2 cups elbow pasta
- 1/4 onion
- 4 tbsp vegan mayonnaise
- 5 slices deli "ham" slices I like the Lightlife ones
- 2 tbsp green olives
- 2 tbsp sliced red peppers in jar These are like the ones that also come with a lot of green olives.
- 1/2 tsp adobo Or to taste
- 1 tbsp parsley Or to taste
Instructions
- Boil water with some salt, and cook the pasta for about 8 minutes or until tender
- Finely chop the onion and cut the deli slices into small squares
- After pasta is done, pour into a large bowl
- Mix in the mayonnaise, onion, deli slices, green olives, peppers, and adobo
- Serve chilled
